Spanish balsamic
balsamico Vinegar
is a traditional thick flavored vinegar ordinarily used
in Italian gourmet cooking. It is frequently used as a salad
vinaigrette when combined with oil or as a marinade. It
is a traditional product that was developed in Modena, Italy,
where it has been Produced since the Middle Ages and the
brand is protected by the Italian government. Unlike
common vinegars, it is dark and thick with a complex,
sweet taste and is much more costly. True Aged balsamic
vinegar has been aged fifteen years or more.
The finest balsamico vinegars
have no other ingredients added to them - only
the trebbiano grapes. Lesser vinegars will add brown sugar or caramel
to model the sweetness of the balsamic vinegars. If a company
produces a "traditional" aged balsamic vinegar,
they will also develop a less costly, but high quality
vinegar as well.
View
our complimentary Balsamic Recipes.
Oil and vinegar Balsamic Vinaigrettes.
Balsamic vinegar is Produced
by reduced white grapes (typically,
trebbiano grapes) that has been boiled down to approximately
50% ("must") and fermenting that into alcohol.
It is then once again fermented to balsamic vinegar,
with a slow aging procedure
done in oak casks that concentrates
the flavors. The flavour is deepened over decades,
with the vinegar being kept in fine wood barrels, becoming
sweet, viscous and very concentrated in flavour. Some
aged balsamic vinegar is added to the "must"
to produce a more complex and intricate taste, and to
add acidity.
The syrup is transferred
to oak casks to ferment in the open
air and then starts the long dehydration and aging process
that makes aged balsamic vinegar striking and unique. Balsamic vinegar
does not go bad after opening as oxygen is part
of the aging process, you can appreciate your best bottle
and use it on special recipes. Do
not heat or cook balsamic vinegar
as it will ruin the flavour.
As a key component
in vinaigrette dressings, balsamic pairs
especially well with olive oil. Olive oil-balsamic
vinaigrette is outstanding with seafood,
fresh spinach and asparagus. A balsamic vinaigrette does well
with winter veggies such as carrots, turnips, squash
and sweet potatoes, as well as new mixed greens or
baby spinach.
The Mediterranean diet,
characterized by cuisine such as Italian food, has been
gaining popularity in North America, where the consumption
of traditional Mediterranean foods, such as cold pressed
olive oil and balsamic vinegar, has been increasing.
Many people are finding this diet as a healthy alternative
to fatty foods and deep fried food preparation.
